Every time I make pan gravy, it turns into a lumpy mess. Can I reverse the damage without starting over?

You can always smooth lumpy gravy by running it through a sieve, but it's easier to just avoid making lumps in the first place. A common mistake when making gravy is blending the flour into the broth instead of into the pan drippings. Flour forms a waterproof shield when mixed with water or broth, creating lumps. But when you add flour to pan drippings, it binds with the fat, making a smooth paste that easily dissolves. Here's a foolproof recipe from Babs Chernetz, REDBOOK's food editor:

Measure pan drippings in a measuring cup. Add drippings and an equivalent amount of flour to a saucepan. Whisk in a figure-eight motion until flour is completely dissolved. Bring mixture to a simmer over medium heat and slowly add broth or water, whisking constantly to prevent flour from separating. Continue to whisk until gravy begins to boil and thicken.